Mustazzola - Traditional Italian Almond Cake

Ingredients

• 2 cups (240g) almond flour 2 cups (240g) almond flour
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1/2 cup (120g) granulated sugar 1/2 cup (120g) granulated sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• Zest of 1 lemon Zest of 1 lemon
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 1.5g
• Carbohydrates (total, sugars): 36g, 30g
• Protein: 7g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a saucepan, combine the honey, sugar, water, and olive oil. Heat over medium heat until the sugar has dissolved, stirring occasionally.
3. 3.
   In a mixing bowl, whisk together the almond flour, eggs, vanilla extract, ground cinnamon, ground cloves, lemon zest, lemon juice, and salt.
4. 4.
   Slowly pour the warm honey mixture into the almond flour mixture, stirring continuously until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
8. 8.
   Once cooled, dust the top of the cake with powdered sugar.
9. 9.
   Slice and serve the Mustazzola as a delightful dessert or enjoy it with a cup of coffee or tea.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for a smoother texture in the cake batter.
• Honey — Opt for a high-quality honey to enhance the flavor of the Mustazzola.
• Lemon zest — Use organic lemons and wash them thoroughly before zesting to avoid any bitterness in the cake.

Tips & Tricks

• For an extra touch of indulgence, serve the Mustazzola with a dollop of whipped cream or a scoop of vanilla gelato.
• If you prefer a stronger citrus flavor, you can add more lemon zest or a splash of orange juice to the batter.
• To make the Mustazzola even more festive, sprinkle some slivered almonds on top before baking.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• The Mustazzola tastes even better the next day as the flavors have a chance to meld together.

Serving advice

Serve the Mustazzola at room temperature to fully enjoy its flavors and texture. Cut it into wedges and present it on a dessert platter for a beautiful display.

Presentation advice

To enhance the presentation of the Mustazzola, you can sprinkle a little extra powdered sugar on top just before serving. You can also garnish each slice with a fresh mint leaf or a dusting of cocoa powder for an elegant touch.